Method for production of preserves "chicken in white sauce"
IPC classes for russian patent Method for production of preserves "chicken in white sauce" (RU 2512253):
Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" / 2512075
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Scad is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. Prepared carrots are cut. Fresh white cabbages are chopped. The scad, carrots, cabbages and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: scad - 833.9; vegetable oil - 41.7; carrots - 178.6-183.2; bulb onions - 78.6-79.6; fresh white cabbages - 183.1; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000.
Method for production of preserves "fried cutlets in chilean sauce" / 2512033
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, cod mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.
Method for production of preserves "fried cutlets in chilean sauce" / 2512004
Method envisages recipe components preparation, raw and fried flounder and bulb onions mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.
"stewed tomatoes" preserves production method / 2512001
Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, hot chilly pepper blanching and milling, bulb onions and parsley greens milling, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with tomato pulp, sugar, salt, black hot pepper to produce a filler, packing, sealing and sterilisation.
Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" / 2511991
Method envisages preparation of recipe components, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Herring is cut, mealed in wheat flour and fried in vegetable oil. Prepared carrots are cut. Fresh white cabbages are chopped. The herring, carrots, cabbages and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: herring - 673.4; vegetable oil - 32.6; carrots - 178.6-183.2; bulb onions - 78.6-79.6; fresh white cabbages - 183.1; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000.
Method for production of preserves "fried herring with carrots in tomato sauce" / 2511990
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Prepared herring is cut, mealed in wheat flour and fried in vegetable oil. Carrots are cut and sauteed in vegetable oil. The herring, carrots and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: herring - 673.4; vegetable oil - 75.4; carrots - 476.3-488.5; bulb onions - 86.3-87.4; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.
Method for production of preserved product "fried cod with carrots in tomato sauce" / 2511955
Method envisages preparation of recipe components, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Cod is cut, mealed in wheat flour and fried in vegetable oil. Prepared carrots are cut. The cod, carrots and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: cod - 944.1; vegetable oil - 35.4; carrots - 357.1-366.3; bulb onions - 78.6-79.6; wheat flour - 11.1, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.
Method for production of preserves "udder with paprika" / 2511933
Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, wheat flour sauteing in melted fat, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with melted fat, bone broth, salt, black hot pepper, red sweet pepper and caraway, the mixture cooking to produce a sauce, udder cutting, cooking and cutting, the udder and sauce packing, sealing and sterilisation.
Method for production of preserves "fried cutlets in chilean sauce" / 2511920
Method envisages preparation of recipe components, raw and fried peled and bulb onions mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Prepared garlic is milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: peled - 1202.9; vegetable oil - 75.1; bulb onions - 52.3-53; garlic - 0.83-0.85; wheat flour - 22.7, pumpkin seeds extraction cake - 30.1, tomato paste in conversion to 30% dry substances content - 117.1, acetic acid in conversion to 80% concentration - 4.6, sugar - 48, salt - 22.3, black hot pepper - 0.23, allspice - 0.23, cloves - 0.57; cinnamon - 0.23; mustard - 0.57; water till the target product yield is equal to 1000.
"mushroom sauce" preserves production method / 2511918
Invention relates to the technology of preserved semi-products production for catering enterprises. method envisages recipe components preparation, dried ceps cooking, milling and frying in butter, bulb onions cutting, sauteing in margarine and milling, ground pumpkin seed extraction cake pouring with mushroom broth and maintenance for sunflower flour swelling, the listed components mixing with salt and mushroom broth, cooking, packing, sealing and sterilisation.
Method for production of sauce paste for base red sauce / 2512209
Invention relates to the technology of preserved semi-products production for catering enterprises. The method for base red sauce paste production envisages recipe components preparation, carrots and bulb onions cutting, sauteing in culinary fat and milling, their mixing (while heated) with flour, tomato paste, acetic acid, sugar, salt, sorbic acid and drinking water, straining, packing, sealing and sterilisation; the flour is represented by ground pumpkin seed extraction cake that is poured with drinking water and maintained for swelling before mixing. All the components are taken at preset components ratio.
Method for production of "concentrated base white sauce" preserves / 2512204
Invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, bulb onions and white vegetables cutting, sauteing in margarine and milling. Wheat flour is sauteed in melted butter; the listed components are mixed with salt and meat-and-bone broth. One proceeds with cooking, packing, sealing and sterilisation. One additionally uses ground pumpkin seeds extraction cake during mixing. Before mixing ground pumpkin seeds extraction cake is poured with meat-and-bone broth and maintained for swelling.
Method for production of preserves "solyanka with meat" / 2512181
Invention relates to the technology of preserved second-course lunches production. The method for manufacture of preserves "Solyanka with meat" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, fresh white cabbages shredding, meat and carrots cutting, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation; the flour is represented by ground pumpkin seed extraction cake that is poured with drinking water and maintained for swelling before mixing. All the components are taken at preset components ratio.
"italian sauce" preserves production method / 2512174
Invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages preparation of recipe components, beef cutting, frying in margarine and milling, carrots, bulb onions and white vegetables cutting, drying in margarine and milling, greens milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. The one mixes the listed components with tomato puree, bone broth, sugar, salt, and black hot pepper; then one proceeds with cooking, packing, sealing and sterilisation.
"meat sauce" preserves production method / 2512162
Invention relates to the sauces production technology. The method envisages preparation of recipe components, beef cutting, boiling and mincing, bulb onions cutting, sauteing in melted fat and milling. Then speck is minced and all the components are mixed with flour, bone broth, salt, hot black pepper and laurel leaf. One proceeds with cooking, packing, sealing and sterilisation. Ground pumpkin seeds extraction cake is used for the sauce preparation. Expression cake is poured with bone broth and maintained for swelling before mixing.
Method for manufacture of dessert in form of sweet vanilla sauce / 2512155
Invention relates to confectionary industry. For manufacture of the desert in the form of sweet vanilla sauce two mixtures are prepared. For one mixture one introduces leucosin into egg yolks and proceeds with placed mixing during 10-20 minutes at a rate of 90-110 rpm. For the second mixture preparation milk is heated to 65-75°C with 20% water stevia extract introduced therein under continuous stirring conditions. Then one blends the prepared mixtures, heat them to the boiling point under continuous stirring conditions and boils down until thickening. Then the produced thickened mass is clarified, vanillin is introduced; one proceeds with stirring and cooling to produce the end product - dessert in the form of a sweet vanilla sauce. The sauce is manufactured from the initial components are used at the following ratio, wt %: Egg yolks - 4.3-4.5, leucosin - 2.5-2.9, 20% water stevia extract - 0.25-0.35, vanillin - 0.5-1.5, milk - balance.
"ekzotika" tomato sauce preparation method / 2512100
Method involves recipe components preparation. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The product is mixed with tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, allspice and nutmeg. One cooks the mixture and adds acetic acid. Then the ready product is packed, sealed and sterilised.
"ekzotika" tomato sauce production method / 2512099
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, red hot chilli pepper, allspice and cloves, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. The invention novelty is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; red hot chilli pepper - 0.3; allspice - 0.7; cloves - 1.2; water till the target product yield is equal to 1000.
"ekzotika" tomato sauce production method / 2512098
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, allspice and cloves, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. The invention novelty is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; bitter paprika puree - 1.65; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; cloves - 1.2; water till the target product yield is equal to 1000.
"ekzotika" tomato sauce production method / 2512097
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. The invention novelty is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; nutmeg - 1.4; water till the target product yield is equal to 1000.
Method for production of enriched preserved product "fresh cabbage vegetable-and-mushroom solyanka" / 2512213
Invention relates to the technology of preserved second-course lunches production. The method for production of enriched preserved product "Fresh cabbage vegetable-and-mushroom solyanka" envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, brined mushrooms milling, the listed components mixing with vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, red hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation; during mixing one additionally introduces ground pumpkin seeds extraction cake. All the components are taken at preset components ratio.
FIELD: food industry.
SUBSTANCE: invention relates to the poultry preserves production technology. The method involves recipe components preparation, mixing butter, wheat flour, bone broth and sugar, the mixture cooking to produce a sauce, chicken meat cooking in slightly salted water and cutting, the chicken meat and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: chicken - 1229.4, butter - 45, wheat flour - 14.1, pumpkin seeds extraction cake - 11.5, sugar - 4.9, salt - 5.9, bone broth till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of canned food from the birds.
A method of producing canned "Chicken in white sauce", providing training prescription components, mix butter, wheat flour, bone broth and sugar and boiling with obtaining sauce, cooked in salted water and cut chicken meat, butchery meat chicken and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-259).
The disadvantage of this method is high adhesion to the walls of the container obtained target product.
The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.
This result is achieved in that in the method of production of canned "Chicken in white sauce", providing training prescription components, mix butter, wheat flour, bone broth and sugar and boiling with obtaining sauce, cooked in salted water and cut chicken meat, butchery meat chicken and sauce, sealing and sterilization according to the invention in the sauce impose additional ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
| chickens | 1229,4 |
| butter | 45 |
| wheat flour | 14,1 |
| meal of pumpkin seeds | 11,5 |
| sugar | a 4.9 |
| Sol | 5,9 |
| bone broth | to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling, and then mix in the recipe ratio with melted butter, wheat flour, bone broth and sugar. The mixture cook for about 2 minutes with obtaining sauce.
Separated from the bones and Bessmertnova chicken cooked in salted water until tender and cut.
Chicken and gravy Packed in the recipe is nom ratio, sealed and sterilized to obtain the target product.
The cost components are based on norms of waste and losses of the respective raw materials.
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 8-10 minutes of experienced product is completely flowed out of banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks.
Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.
Method of production of canned "Chicken in white sauce", providing training prescription components, mix butter, wheat flour, bone broth and sugar and boiling with obtaining sauce, cooked in salted water and cut chicken meat, butchery meat chicken and sauce, sealing and sterilization, characterized in that the sauce impose additional ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio, over the Dov, parts by weight:
| chickens | 1229,4 |
| butter | 45 |
| wheat flour | 14,1 |
| meal of pumpkin seeds | 11,5 |
| sugar | a 4.9 |
| Sol | 5,9 |
| bone broth | to the output of the target product 1000. |